Place the half & half, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun dried tomatoes in the 2 cups of chicken broth; do not drain. Strain the half & half mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil.
Serve in hot bowls garnished with a minced green herb.

Sun Dried Tomatoes
Sun dried tomatoes are great for cooking, but better watch out because you may eat all these moist and soft tomatoes as soon as you open up the package! They're packed with vitamins A & C.

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